Description
This No Knead Italian Artisan Bread recipe is a simple and fuss-free method to create a delicious, crusty homemade bread with minimal effort. Using just a handful of basic ingredients and relying on a slow rise instead of kneading, this bread offers a delightful chewy texture and rich flavor, perfect for pairing with your favorite Italian dishes or enjoying on its own.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour (9 oz), plus extra for topping
- 1 ⅛ teaspoon instant dry yeast (0.20 oz)
- 1 teaspoon salt
Wet Ingredients
- ¾ cups lukewarm water (about 185 ml) at 100-110°F
- 1 teaspoon honey
Instructions
- Dissolve Yeast: Dissolve the yeast in ¼ cup of lukewarm water along with 1 teaspoon of honey. Let it rest for 5 minutes until it becomes bubbly, indicating the yeast is active.
- Mix Dough: In a mixing bowl, combine the flour with the remaining water. Add the dissolved yeast mixture and use a fork to mix quickly until combined.
- Add Salt and Adjust Consistency: Stir in the salt. The dough should be soft and sticky, not smooth. If it feels too dry, add a little more lukewarm water to reach the right consistency.
- First Rise: Sprinkle flour over the dough, cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm spot for 45 minutes to 1 hour 30 minutes until the dough almost doubles in size.
- Preheat Oven: Preheat your oven to 425° F (220° C) to prepare for baking.
- Shape the Dough: Gently transfer the risen dough onto a non-stick baking sheet sprinkled with flour, making sure the floured side is facing upwards.
- Score Bread: Using a very sharp knife, score the surface of the dough without cutting too deeply. This helps control the expansion of the bread while baking.
- Bake: Bake the bread at 425° F (220° C) for about 25 minutes. Then reduce the oven temperature to 325° F (160° C) and continue baking for an additional 10 to 15 minutes, or until the crust turns golden brown.
- Cool: Remove the loaf from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the bread to set.
Notes
- Ensure your water is lukewarm, around 100-110°F, to activate the yeast without killing it.
- The rising time may vary depending on room temperature; warmer kitchens will speed up the fermentation.
- Do not skip scoring the dough as it allows the bread to expand properly in the oven.
- Allow the bread to cool completely for better slicing and texture.
- This recipe does not require kneading, making it ideal for beginners or those seeking a low-effort artisan bread.
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
